Today Show: Candice Kumai Spinach-Mushroom Lasagna Recipe

Today Show: Candice Kumai

Candice Kumai was in the kitchen on Today Show with a recipe for a vegetarian Spinach-Mushroom Lasagna that your family can feel good about. That’s because it tastes great AND it’s healthy. For more fun ideas, check out Kumai’s latest recipe collection in the cookbook Clean Green Eats.

You could customize the mushrooms by using oyster or button mushrooms instead of cremini. Feel free to play around with some of the other ingredients as well to make it just the way you like it. No-boil noodles will help you to save time as you make this light, easy version of a beloved family dinner classic.

Today Show: Candice Kumai Spinach-Mushroom Lasagna Recipe Ingredients

• 1/2 fine chopped Yellow Onion
• 2 cups shredded Spinach
• 3 cups homemade Marinara Sauce (see below)
• 1/4 cup grated Pecorino Romano (or use Parmesan Cheese)
• 4 cups sliced Cremini Mushrooms
• 2 cups part-skim Ricotta Cheese
• 6 no-boil Lasagna Noodle sheets
• 2 tbsp Extra Virgin Olive Oil
• Olive Oil Cooking Spray

Marinara Sauce Ingredients

• 4 fine minced cloves Garlic
• 1/4 cup Oregano leaves
• 2 tbsp Balsamic Vinegar
• 1 fine chopped Yellow Onion
• 2 28-oz cans unsalted Crushed Tomatoes (or use Diced Tomatoes)
• 1 cup fine julienned Spinach
• 2 tbsp Extra Virgin Olive Oil
• 1/4 tsp Salt

Candice Kumai: Today Show Spinach-Mushroom Lasagna Recipe Directions

1. Preheat the oven at 375 F and use cooking spray to prepare a baking dish; reserve.
2. Heat olive oil on medium low in a saute pan. Cook onion for about seven minutes.
3. Add spinach with mushrooms, cooking another five minutes and stirring now and then.
4. Take off heat and let cool just a bit.
5. Place ricotta cheese in a mixing bowl. Use a spatula to fold in the cooled spinach mixture until combined.
6. Place a layer of marinara in the bottom of the baking dish, followed by three lasagna sheets (forming a single noodle layer). Top this with 3/4 cup spinach filling.
7. Repeat the layers a second time. Top with grated Pecorino.
8. Wrap with foil and bake in the oven for about 25 minutes. Take the foil off during the final minutes of cooking. Let cool before serving.

Marinara Sauce Directions

1. Warm olive oil on low in a stock pot.
2. Add diced onion and cook until soft. Saute garlic for another few minutes on low.
3. Stir in crushed tomatoes with oregano leaves. Cook on low about two hours, stirring occasionally.
4. Once sauce has thickened and reduced, add balsamic, spinach, and sea salt. Simmer five minutes before using.